Almond Milk

I have become obsessed with learning how to make my own almond milk after learning how easy it was and how many preservatives and other junk are in the almond milk you buy at the store. I try to eat a plant-based diet as much as possible, but have never loved the milk substitutes. Making my own almond milk has solved that problem. It’s easy, I can make it as sweet as I want, and best of all, I know exactly what’s in it. I always use the leftover almond meal to make Banana Almond Meal Muffins.

Serves: 10 1/2-cup servings

Time: 10 minutes

Ingredients:

  • 1 cup raw almonds (soaked overnight in cool water or 1-2 hours in very hot water)
  • 5 cups filtered water (less to thicken, more to thin)
  • 1 pinch sea salt
  • 2 whole dates (optional)
  • 1 teaspoon vanilla extract (optional)

Directions:

  1. Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.
  2. Strain using a nut milk bag. Squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods.
  3. Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh. Shake well before drinking, as it tends to separate.

Notes: